METHOD

1. Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.2. Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.3. Add garlic, ginger, chilli. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.4. Now add all the ground spices and 1 teaspoon of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.5. Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.6. Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you’re roasting the pumpkin, simmer the sauce for about 10 minutes.Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.Serve with dhania (coriander), grated coconut and chopped cashews on top, with basmati rice or roti.

INFO & TIPS

OPTIONAL STEP: Roast pumpkin in the oven for a more caramelised effect. Drizzle it with olive oil, sprinkled with some salt and baked on a baking tray in a 200° C / 390° F oven for about 30 mins.